Peel and cut the potatoes into small dice. Put the potato into a small saucepan and boil until just soft and tender.

2

Peel, de-vein and dice the prawns. Peel and finely dice the onion, de-seed and finely chop the chilli. Finely chop the coriander including the stalk.
Pick the leaves from the mint and finely slice. Mix all of the ingredients together with the ground spices and seasoning. Add the cooked potato, peas and natural yoghurt. Gently mix together.

3

Cut the brick pastry sheets into strips 10 centimetres wide.

4

Place a spoonful of the mix onto the pastry and fold the bottom side over on a 45' angle to meet one side of the pastry strip, this should form a 2 sided triangle. Fold the 2nd side over the opposite side creating a pocket of filling in a 3 sided triangle. Repeat the folds to give 2 layers, seal the last fold by brushing the ends with a little water. Repeat the process until all of the mix is used.

5

To cook. Place a frying pan over a medium heat and heat the oil, when hot fry the samosa on one side for 3 minutes, turn over and cook for a further 3 minutes, remove from the oil and drain on kitchen paper.

Chef's tip

«You can replace the prawns with any white fish or try using scallops.»